360 Training Food Handlers Practice Exam 2025 – Your All-In-One Resource for Exam Success!

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What is the temperature danger zone for bacterial multiplication?

32 F to 100 F

41 F to 135 F

The temperature danger zone for bacterial multiplication is defined as the range at which bacteria can grow rapidly, increasing the risk of foodborne illnesses. The correct range, which is from 41°F to 135°F, provides optimal conditions for many types of bacteria to thrive.

When food is kept within this temperature range, it allows bacteria to double in number in as little as 20 minutes. This is critical for food safety, as consuming food that has been improperly stored within this zone can lead to contamination and illness.

On the other hand, temperatures below 41°F typically slow bacterial growth, while temperatures above 135°F can kill or inhibit bacterial growth. Understanding this danger zone is essential for safe food handling practices to prevent foodborne diseases.

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45 F to 150 F

50 F to 160 F

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